Can i substitute salted butter for unsalted

The problem is in control. Most recipes that call for butter—especially baked goods and desserts—are created with unsalted butter. It is the standard in baking and is always implied unless otherwise specified. The simple answer is that yes, it is fine to use salted butter in baking. For baking purposes, the Test Kitchen recommends using unsalted butter so you can better control the amount of salt that goes into the recipe. Salted butter is best for serving at the table with bread or to flavor a dish, like mashed potatoes.

Any substitute for unsalted butter will change the flavor and texture of the baked good. Essentially, unsalted butter is useful in the kitchen, especially for pie crusts, cookies, cakes, cupcakes, and poundcake. If you do need to use salted butter in a baking recipe, omit half or all of the salt the recipe calls for. Selasky noon-3 p. Thursdays at or e-mail sselasky freepress.

Follow her SusanMariecooks on Twitter. This recipe is a Free Press Test Kitchen favorite. The recipe makes exactly 12 muffins, but you can make mini muffins if you like. Tossing the frozen berries into the dry ingredients gives them a dusting of flour that prevents them from sinking in the batter.

Spray a standard muffin tin with nonstick vegetable cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In a separate bowl, whisk the egg until it is well-combined and light-colored, about 20 seconds. Add the sugar to the egg and whisk vigorously until the mixture is thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition.

Add the sour cream in 2 additions, whisking just to combine. Add the frozen blueberries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold it in with a rubber spatula until the batter comes together and the berries are evenly distributed, seconds. Baking is similar to chemistry and so, following a recipe to the letter is very important.

Use too much butter in your cookies, for example, and they will turn out extremely soft and with a distinctly buttery taste. Use too little and they will come out looking like muffins via Insider.

The same logic applies when it comes to substituting unsalted butter with salted butter. There is no saying exactly how much salt goes into a stick of salted butter, which means you don't get any control over how much salt you are putting into sweet desserts.

When you use unsalted butter, on the other hand, you get to decide how much salt to add — usually about a pinch. Thus, it's safe to say that, if you would rather not have your cakes, cookies, and sweet desserts tasting oddly salty and savory, it's better to make a last-minute trip to the grocery store for unsalted butter.